- Consumption of vibrant fruits and veggies like apples, cranberries, beets, carrots, parsnips, kale, cabbage, broccoli, Brussels sprouts, carrots, sweet potatoes, squash, and pumpkins can help combat various types of cancer.
- Nutrients like quercetin in apples, benzoic acid in cranberries, phytonutrients named indoles in kale, and carotenoids in orange vegetables have been associated with cancer prevention.
- Color plays a significant role in identifying cancer-preventing food. The more vibrant and rich the pigment, the more concentrated the cancer-fighting nutrients are.
- Following a plant-based diet filled with vibrantly colored fruits and vegetables can help reduce the risk of cancer year-round.
A plethora of fruits and vegetables known for their role in combating cancer are nutritionally at their best during the fall, making it an ideal time to include them in your daily menu, a diet expert recommends.
For instance, research implies that having an apple each day could effectively maintain better health, assisting in warding off throat, mouth, lung, and potentially, breast cancer. This was brought forward by Stacy Kennedy, a prominent nutritionist at a renowned cancer institute.
The Superpowers of Apples
Apples are rich in a nutrient known as quercetin, responsible for sheltering our DNA from any potential harm that could result in cancer. “The secret lies in consuming them raw and with their skin intact. That’s where the majority of the nutrients are situated,” shared Kennedy in a news report issued by the institution.
The Benefits of Seasonal Cranberries
Cranberries, another nutritious fall favourite, are currently in their peak season. Kennedy advised readers to stockpile on bags of cranberries and freeze them for later use during the year, as the benzoic acid present in these berries could potentially thwart lung and colon cancer, along with some types of leukemia.
The Importance of Brightly Colored Vegetables
Vibrantly coloured fresh vegetables available during this season include beets, carrots, and parsnips. Kennedy emphasizes the critical role these should play in our diets. “The more vibrant and rich the pigment, the higher the concentration of cancer-combating nutrients,” Kennedy said.
Dark Green Vegetables – A Must-Have
Also to be considered are dark, green vegetables like kale, broccoli, cabbage, and Brussels sprouts. Individuals consuming an ample amount of these have shown lower incidences of lung, prostate, and stomach cancers.
“Kale is a top preference as it’s abundant in phytonutrients named indoles, which stimulate liver detoxification and contribute to combating cancer,” Kennedy shared.
Orange Vegetables – Loaded with Carotenoids
Orange vegetables such as carrots, sweet potatoes, squash, and pumpkins are all brimming with carotenoids, nutrients that have been associated with the prevention of colon, prostate, breast, and lung cancer, according to Kennedy.
Color, the Key to a Cancer-Preventing Diet
Kennedy stresses that color plays a pivotal role in identifying foods that fight cancer in any season. “Following a plant-based diet is the optimal strategy to reduce your risk of cancer year-round,” she added.
There is more to learn about cancer prevention at the National Cancer Institute.